St. Landry democrat., 1887-09-03
DINNER.
Iced Clear Soup.
Halibu Cream Pie
Chickens Fried in Batter.
New Potatoes, Fried Egg Plant.
Lettuce Salad. with Plain Dressing.

Lettuce Salad, with Plain Dressing.
Whole Peach Pie.
Coffee.
ICED CLEAR SoUP.-A knuckle of veal well
cracked one pound of lean beef chopped
fine half an onion, half dozen whole pep
pers and as many cloves three stalks of eel
erv four quarts of cold water, pepper and
salt to taste Put all these ingredients ex-
Cept the salt over the fire and cook slowly
six hours. Turn out. season and set away
until the next day. Take off the fat, strain
the soup from the meat, bones, &c, without
pressing, heat to scalding and drop in the
white and shell Of an egg. Boil briskly ten
minutes, run through a flannel bag, without
squeezing and set aside to cool. Several
hours before dinner bury the jar containing
the bouillon on the ice, and when you are
ready to serve it cool the tureen by rinsing 1t
out with ice water. Serve in cups, also
cooled. Send around French rolls or thin
slices of bread with it.
HAL1BUT CREAM PIE very good Gut
three pounds of halibut steak into inch
square pieces, leaving out the bones; pack it
into pudding dish, sprinkling with pepper,
salt and chopped parsley and interspersing
the layers with dozen oysters, minced fine
and as many chopped mushrooms. Scatter
bits of butter among these as you go on; add
half cup of cold water and cover with
good crust; cut a round hole in the middle OF
The pastry cover and fit over this larger
round the shape and size OF tea biscuit;
bake three-Quarters of an hour, covering
with white paper for thirty minutes; draw to
the oven door; remove the central piece and
pour into the hole sauce made by draw
ing" a tablespoonful of butter rolled in the
same quantity of flour in half a cup of boiling
milk mixed with four tablespoonful of
cream then cook for three minutes replace
the round of pastry and serve The cream
sauce should be boiling hot when poured into
the pie.
CHICKENS FRIED IN BArrER.-Joint pair
of broiling chickens as for fricassee. Wash
and wipe, pepper and salt lightly and dip in
a batter made by beating three eggs lightly,
mixing with cup of milk and one of pre-
pared flour. sailed. AS each piece is dipped,
drop into deep frying-pan of boiling lard
and cook-nOt too fast-untll they are of
fork to pass easily to the bone. Drain well
from fat, and serve on a hot dish. After the
chicken is all out of the lard drop in a dozen
sprigs Of parsley, cook fast two minutes and
lay over and among the joints. Serve hot.
FRIED EGG PLANT.-Slice crosswise hall
an inch thick; lay in iced salt and water for
an hour with plate on top to keep the
sailed flour, and fry in hot lard or dripping.
Drain we'll from the grease before dishing
WHOLE PEACH PIE.-ChoOse large, ripe
peaches of equal size. Peel carefully. Line
a pie plate with good crust, lay in the
peaches, double layer and packed closely
together; strew literally with white sugar
cover with crust, cut in the centre the out
line of peach leaf. veins and stem included
and bake. Eat fresh with cream, or cold
with the accompaniment of grated cheese
and iced milk. In either case sift powdered
sugar over the surface of the pie. Whole
peach pie is particularly nice if the top be
spread while hot with a meringue made by
whipping light the white of an egg and a
tablespoonful of rich cream, then beating in
four tablespoonfuls of white sugar. Lay
thickly on the crust and set on the upper
grating of hot oven to harden Peach pie
is the queen Of summer pastries.